COMMENT:
This is the most popular of all crawfish dishes cooked in Bayou
country. It is easy to prepare and although similar to crawfish
bisque, this dish may be completed in half the time.

INGREDIENTS:

3 lbs. cleaned crawfish tails

1 cup vegetable oil

1 cup flour

2 cups diced onions

1 cup diced celery

1 cup diced bell pepper

2 tbsp. minced garlic

1/2 cup tomato sauce

1 1/2 quarts crawfish stock or water

1 cup chopped green onions

1 cup chopped parsley

4 tsps salt

2 tsps black pepper

Dash of Louisiana Gold Pepper Sauce

METHOD:
A rich crawfish stock will certainly make this dish a winner. Any
shellfish stock or fish stock may be substituted, but the dish will
be good even if water is used. In a twelve-quart dutch oven, heat
oil over medium high heat. Add flour and using a wire whip, stir
constantly until dark brown roux is achieved. When brown, add onions,
celery, bell pepper and garlic and sauté until vegetables
are wilted, approximately five to seven minutes. Add one-pound crawfish
tails and cook five additional minutes. Stir in tomato sauce blend
into roux and cook three to five minutes. Slowly add crawfish stock
or water stirring constantly until stew-like consistency is achieved.
Bring to a boil, reduce to simmer and cook thirty minutes, stirring
occasionally. Add the remaining two-pounds crawfish tails, green
onions and parsley. Season using salt and pepper. Cook for twenty-minutes
longer adding additional water if necessary. When done, serve over
white rice with a few dashes of Louisiana Gold Pepper Sauce.